The StepOut Walk to Fight Diabetes, a 2.3-mile run/walk, builds awareness and raises money for research and education. Did you know, for instance, that Hawaii has one of the highest rates of diabetes, or that if present trends continue, one out of every three Americans born today will develop diabetes?

Here are recipes from the American Diabetes Association. Find more at http://www.diabetes.org/food-and-fitness.

LEMON, ROSEMARY AND GARLIC ROAST CHICKEN

1 whole chicken, about 5 pounds
Salt, to taste
Freshly ground black pepper
2 lemons, 1 thinly sliced and 1 halved
2 medium onions, peeled and halved
8 cloves garlic, peeled
1 bunch fresh rosemary
1 teaspoon olive oil

Preheat oven to 350 degrees. Rinse chicken and pat dry. Season cavity with salt and pepper and line with lemon slices, then add onion halves, garlic and rosemary.

Squeeze juice from lemon halves over chicken and stuff halves into cavity. Place chicken in roasting pan. Drizzle olive oil over skin and rub in.

Roast chicken 1-1/2 hours or until thermometer inserted into thickest part of thigh registers 180 degrees.

Let rest 15 minutes. Discard skin. Serves 9.

Approximate nutritional analysis, per serving: 155 calories, 6 g total fat, 1.7 g saturated fat, 72 mg cholesterol, 70 mg sodium, no carbohydrate, fiber or sugar, 23 g protein

LEMON RASPBERRY CUPCAKES

Courtesy Diabetes Forecast Magazine

2 cups flour
1 cup Splenda
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons fresh lemon juice
2 teaspoons fresh lemon zest
3/4 cup nonfat buttermilk
1/3 cup plain nonfat yogurt (preferably Greek style)
1/3 cup canola oil
2 eggs
1 teaspoon pure vanilla
4 ounces fresh raspberries, gently washed
Confectioner's sugar (optional)

Preheat oven to 350 degrees. Add paper liners to 12 muffin pan cups.

Combine flour, Splenda, baking powder, baking soda and salt. Mix well.

Combine lemon juice and zest. Add buttermilk, yogurt and oil. Beat at medium speed for 1 minute. Add one egg and continue to beat 1 minute. Add in some flour mixture; beat 1 minute. Add in other egg and vanilla; beat 1 minute. Add remaining flour mixture; beat 1 minute.

Fold in raspberries. Pour batter into muffin cups. Bake 25 to 30 minutes.

Cool in tin for 5 minutes, then place cupcakes on rack. When completely cool, dust with sugar. Serves 12.

Approximate nutritional analysis, per serving: 165 calories, 7 g total fat, 0.7g saturated fat, 35 mg cholesterol, 195 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g sugar, 4 g protein

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For more recipes from Hawaiian Electric Co., visit www.heco.com.